Veggie Breakfast Bars (Low Carb)
The breakfast bars are packed with flavor, vegetables and love.
These vegetable packed breakfast bars are my go to meal prep for that healthy low carb delicious lunch, snack or anytime meal. Again, another recipe that is super simple to prep and make. It is few steps but I promise you that they are worth it!
The options for substitutes here are cheddar cheese for the mozzarella and next time I am definitely making this with some sauteed mushrooms and feta cheese.
If you like this recipe you will love my Sausage and Cheese Egg Bake or my Baked Egg Tortilla or my Easy Egg Crunch Wrap. All super delicious and easy to make anytime!
Thank you for swinging by Hungry Happens! If you create this dish or any other, we would greatly appreciate you taking the time to comment and rate the recipe. LOVE YOUR LIFE!
Veggie Breakfast Bars
Ingredients
- 2 tbs olive oil
- 1 onion, diced
- 2 small carrots, diced
- 1 red bell pepper, diced
- 1 tsp Italian herb blend
- salt and pepper to taste
- 2 cloves garlic, minced
- 4 eggs, lightly beaten
- 1 cup milk of choice
- 1½ cups shredded mozzarella (divided)
- 8 oz broccoli, fine chop
Instructions
- Preheat your oven to 400℉. Line a 9×13" pan with parchment paper.
- In a large skillet, heat your olive oil. Add in the onion and saute for 2 minutes. Add in the carrots and bell pepper and cook until they become tender, stirring occasionally, about 5 minutes. Season with the Italian herb blend, salt and pepper to taste. Lastly stir in the garlic for 30 seconds and then remove the pan from the burner.
- In a large bowl, lightly beat your eggs and then add in the milk, 1 cup of the shredded cheese, the sauteed veggies, the chopped broccoli. Season again with a little salt and pepper to taste. Mix it all to combine. Transfer the mixture to your pan and spread out evenly. Sprinkle the remaining shredded cheese evenly on top and bake for 25-30 minutes or until golden brown on top. Slice into 6 equal pieces and serve.
Notes
You can use any vegetable here like mushrooms.
You can use any shredded cheese like cheddar as an alternative to mozzarella.
Nutrition
Calories: 220kcal | Carbohydrates: 9g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 258mg | Potassium: 327mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3439IU | Vitamin C: 37mg | Calcium: 237mg | Iron: 1mg
Hungry for more?
what can I substitute for eggs. I am allergic to eggs
This is easy to make and delicious!
Leftovers are working great for my lunch at work. Love it!
love this! wonder if I can add some flour for richer texture?
The best vegi bake I have had. I used light cottage cheese instead of milk
Hi Leonie, i love your cottage sub in!
Added an extra egg and used green pepper and cheddar cheese because that’s what I had. Also used maybe half the broccoli and it was enough for me. Added a few mushrooms to use them up. Froze most of it and am reheating in the micro wave. Want to try reheating the air fryer. Will definitely make again.
This was so good. Everyone kept going back in fridge for another piece. Will have to make double batch next time.
Love your recipes
Can I make it thicker by adding more eggs or whipping the egg whites? What’s your thoughts
This was really easy and really delicious. I have never put chopped broccoli in a recipe before. What a great idea!
just made this for breakfast this morning and OMG they were to die for, so flavorful and very delicious will definitely make again. I think I will make them for Easter brunch next year, also very nutritional.
so easy to make and so tasty. trying to find quick, easy, low carb, healthy recipes, and this is perfect! Great for breakfast, lunch, dinner, or snack! Thank you!!
HI Frances, That’s right! I’m glad you liked the way the recipe sounds! Hope you enjoy!
Wondering if these breakfast bars freeze well?
yes they do!
How do you heat leftovers?
Hi James, I do in my mini toaster oven or in a covered pan on my cooktop…